Try this Mexican Rice recipe, or contribute your own.
Suggest a better descriptionIn a pan with a tight fitting lid, add oil and butter on high heat. Add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, stir for 5 minutes.
Add water. Add the tomato boullion, and slightly mix; avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp and cook for 20 minutes. Take off the heat and rest for 15 minutes. Do not remove the cover until it has rested for 15-20 minutes.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 180 | ||
Calories from Fat: 47 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 102.5mg | 4 % | |
Potassium 135mg | 4 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 28.6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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